SoCal Fish Tacos with Mango Salsa

You may recognize it from the rim of your margarita, but now the chili-lime spice known as Tajín is going from your glass to your plate. For a native San Diegan, there are few recipes more important to master than flaky fish tacos. They are a Southern California staple, right alongside guacamole and salsa. Tajín, which is available in the spice aisle or produce section of major grocery stores, is a flavor powerhouse. Its sour flavor is the perfect accompaniment to sweet mango-avocado salsa and refreshing cumin-lime crema.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make the salsa In a medium bowl, stir together the mango, avocado, red onion, jalapeño, cilantro, lime juice, and salt. Cover the bowl and refrigerate.

Step 2

Make the crema In a small bowl, stir together the sour cream, lime juice, cumin, and salt. Cover the bowl and refrigerate.

Step 3

Cook the fish Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Step 4

Arrange the fish on the baking sheet and drizzle with the olive oil, using your fingers to spread it evenly all over the fish. Sprinkle the fish on both sides with the Tajín and salt.

Step 5

Bake the fish until it is flaky and cooked through, 18 to 20 minutes, depending on the thickness of your fillets. Remove the fish from the oven, then, using a fork, flake it apart into pieces.

Step 6

Assemble each taco by arranging two tortillas on top of each other. Add cabbage, flaked fish, and mango salsa on top. Drizzle with the crema and serve immediately with the lime wedges.